This healthy chicken recipe is a delicious one-pot meal. You get great flavor on all the components and feel great eating it too! The onions melt down, the cauliflower stays slightly firm, and the tomatoes provide a burst of flavor and acidity. Make sure to cut the cauliflower into small florets for even cooking time. I cut the chicken into long tenders so they cook faster than a whole breast, but I’m still able to provide a hefty cut of meat that requires the use of a knife and fork.
Herbed Chicken with Onions and Cauliflower
Total Time: 1 1/2 hours
• 1/2 tablespoon Herbs de Provence
• 1/4 teaspoon cayenne
• 1/2 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt and some fresh ground black pepper
• 1 lemon, zest and juice
• 5 cloves garlic, minced
• 1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into long tenders
• 1 sweet onion, sliced into 1/4″ rounds
• 1/2 head cauliflower, cut into small florets
• 10-15 cherry tomatoes
• brown rice or quinoa, to serve
Add all chicken ingredients to a Ziploc bag and marinate for at least 1 hour or overnight.
In a large glass baking dish, arrange onions on the bottom layer. Top with cauliflower and tomatoes. Pour chicken on top and spread out evenly. Cover dish with aluminum foil.
Bake at 425° for 20 minutes. Uncover, stir and bake for 5 minutes longer until tomatoes have burst and cauliflower is tender. Cooking time will vary depending on how you cut your chicken and cauliflower. Serve with brown rice or quinoa and make sure to top with the delicious juices left in the pan!